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Trait–Modified Oils in Foods. Institute of Food Technologists Series

  • ID: 3089766
  • Book
  • July 2015
  • 264 Pages
  • John Wiley and Sons Ltd
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In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans–fatty acids, in foods. Trait–modified oils were then developed to produce trans–fat free, low saturated functional oils. Trait–modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait–modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans–fats and reducing saturated fats from formulations. A landmark resource on modified next–generation, trait–modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
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Contributors ix

1 Introduction 1
Frank Orthoefer and Gary R. List

2 Overview of Trait Modified Oils 12
Richard F. Wilson

3 A Survey of the Composition and Functional Characteristics of Trait Modified Oils 33
Gary R. List and Frank Orthoefer

4 Development of Trait Modified Soybean Oil 58
Joseph W. Burton

5 Applications of Trait Enhanced Soybean Oils 70
Richard S. Wilkes and Neal A. Bringe

6 Canola Oil: New Versions 92
Thomas G. Patterson

7 Sunflower Oil: From Mid Oleic, High Oleic, High Stearic to Low Saturate Versions 112
Larry W. Kleingartner

8 Performance Trials Using Trait Modified Oils 127
Roman Przybylski

9 Performance and Formulation of Trait Modified Oils in Bakery Shortenings 145
Gary R. List, Dilip K. Nakhasi, Tom Tiffany, and Frank Orthoefer

10 Trait Modified Oils in Food Service Applications 156
Don Banks

11 Omega 3 Oils and Blends 168
Ernesto M. Hernandez

12 New Users Viewpoint 197
Gary R. List and Frank Orthoefer

13 Modified Composition Oils for Food and Nonfood Applications 213
Monoj K. Gupta

Index 000

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Frank T. Orthoefer
Gary R. List
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